I first made this recipe for some couple friends we were having over for dinner. He’s a vegetarian, and I had this recipe in mind to begin with, but I wanted something a little flashier, a little more 2014. So I did a Google Image search for vegetarian chili and picked the prettiest one.
This recipe from Wine & Plum has now become my FAVORITE recipe for vegetarian chili EVER. It has sweet potatoes, black beans, corn, the works. And best of all, it has that heartiness you crave when you crave a bowl of chili.
Southwestern Vegetarian Chili
1/2 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 can fire-roasted diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
2 sweet potatoes, chopped into 1/2″ cubes
3 cloves garlic, minced
2 Tablespoons chili powder
1 tablespoon cumin
3 tablespoons lime juice (the juice of 1 lime)
1 cup vegetable stock
2 tablespoons flour
2 tablespoon water
Chop everything up, mix it together in a slow cooker, and cook on low for 5-7 hours.
Check the consistency of your chili about an hour before eating. If you want it to be a little thicker, thicken it with flour. In a small bowl, mix the flour and water until it forms a slurry. Stir into the chili. Repeat with 1 part flour and 1 part water until it reaches desired consistency.
The chili serves eight, which puts it at 5 Points+ per 1-1½ cup serving. I usually make this cornbread to go along with it (read the comments and do a ½ cup sugar and 2 tsp baking powder instead). If you do 24 mini muffins they come out to about 2 Points+ each.